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Velvet Banana Bread – my blue ribbon winner!


It all started in 2009 when I entered the foods competitions at the Kansas State Fair for the first time, and met a wonderful & talented woman named Colleen Woker.  We met while watching the pie judging and I asked her if she’d won any ribbons in the other competitions. She listed off approximately 241 things she’d placed in, including getting “Best in Show” for her banana bread, which as far as I understand means that her banana bread was so good, that the judges deemed it better than anything else submitted for judging in the foods competitions. I mean, it beat cakes!  CAKES! I was so impressed by her and in that moment, knew that some day I had to get myself a blue ribbon in the banana bread competition.  Little did I know it would become nearly an obsession.

In my quest to win a blue ribbon, I’ve made over fifty different banana bread recipes, and no matter how hard I tried to find the best, most perfect banana bread, the highest I ever placed was 3rd.  I really thought I was doomed to never get my blue ribbon, or even a red one.  This year I had no idea what recipe I was going to make until the day before the competition.  In fact, I had even forgotten to buy bananas in advance to let them get super duper ripe, and all I had was bananas that were still green at the stems.  Not acceptable!

I posted a last minute plea on Facebook for rotten bananas and was given some by two wonderful women (thank you Lacey & Lisa!), enough to make a practice loaf or two if I could find the time.  I decided to take my best good friend, Jackie‘s, advice and replace the pumpkin in my most favoritest pumpkin bread recipe with bananas, which she has been doing for a year.  That recipe has 1/2 cup of water in it, which I’d never ever seen in all the banana bread recipes I’ve read in my search for the perfect one, and I was so scared to try it.  I asked her probably five times, “Do you really put the water in it when you make it? REALLY?” She assured me she did, and that it wasn’t wet or gummy, but really similar in texture to the pumpkin bread.  That sold me, because that soft texture is the ultimate for me in a quick bread.

Despite my deep fears of including the water, and the temptation to replace it with something more exciting like milk or pineapple juice, I gave her idea a go, adding a touch of cardamom, and was absolutely floored by the result.  I had never in my life had such tender, soft banana bread.  And so delicious, sweet & perfectly banana-y with a the perfect balance of spices to set it off.  Unfortunately, it was one of the uglier loaves I’d ever made, and since 25% of the judging score was based on appearance, I lost all hope right there.  Because I knew it was too good not to submit, but also knew it was too ugly to win a blue ribbon. I just hoped it was good enough to win a red.

So many things went wrong in making the official loaf and my spirits sunk deeper and deeper with each obstacle. I kept questioning why I was even bothering.  This wasn’t the regular little banana bread competition, this one was sponsored by King Arthur Flour and the first place prize was a $150 gift card to their catalog, which is much bigger than the usual $9 prize.  This was a big deal, and more people would be entering than usual.  I didn’t have a chance! I was exhausted, would have loved to sleep in the next morning, didn’t want to waste the gas or the effort when I knew it was hopeless, but I’d been in the paper about the being the Banana Bread Queen Wannabe, and everyone on Facebook knew about it.  I had to go.

When I arrived to submit my bread, I noticed that everyone around me had loaves that were the same dark shiny brown, which I found unattractive.  That made me feel a little better, until I looked to see if any of my other three baked goods I’d already turned in had placed, and they hadn’t.  I knew it was going to be my very first no-ribbon year, and I went home defeated, knowing my quest might never end.

But when we returned to the fair as a family two days later, there it was. My ugly brown banana bread sitting front and center.  Next to a blue ribbon.

I squealed. I hopped around.  I squealed and hopped some more.  I think there was a lot of, “I can’t believe it!!”  I gushed my entire banana bread story to the poor couple standing nearby when my freak out started.  They were so happy for me, but everyone else looked pretty perturbed & disturbed by my antics.  I stopped myself several times from running up to random people to tell them I won.  Joshua was grinning and giggling, clearly trying to figure out what had Mom so excited.  I took his hands and we did a little celebration dance together.  When Dennis approached us (he’d been in the bathroom), I wanted to let him discover it on his own but I just couldn’t contain myself and as soon as I saw him I beamed and jumped up and down and waved him over, pointing wildly at the display case where my winning bread resided. He knew instantly of course what that meant, and he hopped up and down with me a little in celebration.  Joshua was so happy to see all the happiness and I was so happy, and Dennis was so happy, I thought all our heads might explode.

It took six years and countless loaves of banana bread, but I did it. The blue ribbon is MINE! Thanks be to God, to Jackie, Lisa, Lacey, and to Colleen for not entering the banana bread competition this year and giving me a chance.  And to everyone who has rooted for me all these years, thank you!!  My quest is complete and I couldn’t be happier to have found my very favorite recipe for banana bread and gotten the blue for it so that I never have to try another recipe again.  I’m so DONE with new banana bread recipes.  This one is definitely my new favorite, and I truly may never make another recipe again.

Velvet Banana Bread

Printable recipe
Printable recipe with picture

1 cup (8 oz) mashed overripe banana
1 1/2 cups (10 1/2 oz) granulated sugar
1/2 cup (4 1/8 oz) vegetable oil
1/2 cup (4 oz) water
2 large eggs
1 3/4 cups (7 1/2 oz) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cardamom

Preheat oven to 350F. In a large mixing bowl, combine banana, sugar, vegetable oil, water, and eggs. Whisk until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the banana mixture, beating until smooth. Mixture will be very very thin and it’s OK to mix until no flour streaks remain, but if you see little lumps of flour that won’t mix out, don’t sweat it, they will dissolve while baking and overmixing will make this tender loaf tough and dry.

Spray the bottom of a 9×5 loaf pan and pour batter in (if your pan sticks, go ahead and grease the whole thing). Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan, and cool at least 15 minutes before slicing. Remove from pan immediately and allow to cool at least 15 minutes on a wire rack before slicing. Cool completely before wrapping leftovers in plastic wrap.

Veronica’s notes: If you aren’t measuring your ingredients on a scale, please use a very light hand when measuring the flour, spooning it gently into the cup and not packing it at all before leveling it.

Also, I only left the sides of my pan ungreased because the state fair judges have disqualified me in the past for greasing the whole pan. According to them, this is a baking sin and the sides of your bread will be much more tender if you grease only the bottom. This works fine with my new nifty galifty USA Loaf Pan because it’s crazy nonstick, but if you have any other not fabulously non-stick pan, you’d better go ahead and grease the sides. I honestly can’t tell a difference in the finished loaf whether the sides have been greased or not, the judges need to chill.

Speaking of loaf pans, be sure to use a large 9×5 as this is too much batter for an 8×4 loaf pan.  If you only have a small loaf pan, make some muffins with the extra batter, but don’t fill your pan more than 3/4 full.

Lastly, if you overbake your loaf a bit (I did on the one photographed, by a couple minutes because I was busy when the timer went off), don’t forget my water trick. It works on quick breads as well as cakes! Spray the sides and bottom well with water, don’t be shy with it, and it will all absorb while cooling and soften those hardened edges right up.

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Double Chocolate Banana Bread

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You know, I could share a banana bread recipe on my blog every day for 22 days straight. That’s how many recipes I’ve made (worth sharing-I’ve made more that aren’t) that I haven’t posted on my blog yet.  In fact, I think I will pick a few of my favorites and share them this summer. I have them all on my Facebook page, but I think the best ones should also be available on my blog!

I cut this with a really cruddy knife-if you cut it with a sharp one your slices with be so gorgeous. The texture on this bread is outrageous.

This particular banana bread is so different and so delicious, I had to share it right away.  It is so moist, almost fudgy, with a great balance of chocolate and banana flavor.  The chocolate chips stay soft, perhaps from the moisture in bread, and this adds to the fudgy texture.  We enjoyed this bread so much that Dennis and I ate the entire loaf ourselves.  Usually we will each have a small slice and then I’ll bring it to work and give the rest away.  I was so not willing to share this one, and neither was Dennis.  Be forewarned, you may want to make this in secret so that you don’t have to share either. :)

Double Chocolate Banana Bread

Printable recipe
Printable recipe with picture

1 1/2 cups (6 ¼ oz) all-purpose flour
1/2 cup (1 ½ oz) Dutch process cocoa (Hershey’s Special Dark works great)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ( 7 oz) granulated sugar
2 large eggs
1/3 cup vegetable oil
1 1/4 cups (12-14 oz) mashed overripe bananas (about 3)
1 teaspoon vanilla extract
1 cup (6 oz) semisweet chocolate chips

Preheat oven to 350F. Spray the bottom of a 8×4 inch loaf pan with cooking spray; set aside.*

Sift together flour, cocoa, baking soda, and salt into a small bowl, stir well, and set aside. In a separate medium bowl, whisk together the sugar, eggs, and oil until well combined. Whisk in the banana and vanilla until incorportated, then add the flour mixture and stir in just until moistened. Stir in chocolate chips and spread batter into prepared pan.  It will be quite full, don’t be alarmed.

Bake 60-70 minutes (mine needed a full 70 minutes) or until toothpick inserted in center comes out clean. Immediately remove from pan; cool completely on wire rack.

*I used a Williams Sonoma Goldtouch pan, which releases baked goods very easily, so you may need to grease your loaf pan very well or even use Miracle Pan Release if your pan isn’t nonstick, otherwise you may have a disaster on your hands when you try to get the loaf out.

Recipe source: The Sisters Cafe

Favorite Cornbread


With three different cornbread recipes on my blog already, you might think I was cornbread crazed since I’m adding another.  Well, I guess maybe I am.  Growing up, we practically lived off of beans and cornbread during the winter months.  Plain pinto beans with no spices save salt, and whole wheat cornbread that was dry, not sweet at all, and was perfect for absorbing copious amounts of salty butter.  It might not sound particularly tasty, but we loved it.  I think it was the magic of butter, which we surprisingly were allowed to consume without limits since Grandpa deemed it a healthy fat and Mom learned all her health-nut ways from  him.  So we loved our beans and butter, er, cornbread.

This cornbread is the antithesis of the cornbread I was raised on, and truth be told, the first time I made it I was completely aghast that Mel dared to call it cornbread.  This wasn’t cornbread, this was cake.  And her whipped honey butter? The frosting!

But everyone (I brought it for a chili day at work) loooved it.  I didn’t bring the honey butter the first year and at first, some were disappointed, but after tasting it said, “This doesn’t even need butter!”  It really doesn’t.  It practically melts in your mouth, it is so soft and moist.  I noticed when I brought the honey butter last year they barely touched it.  The cornbread is perfect on its own but if you really think you need some sweet butter, go to Mel’s blog for her unique recipe, which includes marshmallow fluff and is very good.

Anyway, after making this for others for two years and taking little tastes, I finally made it just for us for the first time last week when the temps were cooler and I wanted something to go with some ham & bean soup.  I have to say, I’m a convert.  Sorry, Mom.  This is definitely my new favorite and I have to tell you, Dennis is gaga for this stuff and he would never eat any of my cornbread before, not even Jiffy mix, which is similar to this, just not as soft.  The Lighter Northern Cornbread recipe on my blog is also crazy good, but it’s lower in fat and sugar so it’s not quite as melt-in-your mouth.  If you’re looking for some full fat goodness, I gotcha covered.

Favorite Cornbread

Printable recipe
Printable recipe with picture

1 ½ cups (6 ¼ oz) all-purpose flour
½ cup (3 oz) corn meal
2/3 cup (5 oz) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup vegetable oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cups milk

Preheat oven to 350F.  Spray an 8×8 baking dish with oil; set aside.  Whisk together dry ingredients in a medium mixing bowl, make a well and add oil, butter, eggs, and milk into the center. Stir well until mixed (batter will be runny – don’t be alarmed!). Pour into prepared pan and bake for 35 minutes. This doubles perfectly for a 9X13-inch pan, but will have to be baked longer (start checking after 45 minutes-I can’t remember how long it took when I doubled it in previous years).

Recipe source: Mel’s Kitchen Cafe

Lemon Blossoms

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I made these for Mother’s Day, intending to give pretty little baggies of them as gifts to all the mothers at the annual Mother’s Day picnic on Dennis’ side of the family.  It didn’t quite work out that way.  The first pan, which was half the batch, I didn’t grease well enough and they all stuck horribly so guess where those ended up?  Yup, in our bellies.  Can’t say we were too sad that only half the batch was pretty enough to share.  But then we couldn’t keep our hands off those either, and in the end, there were only enough to give to two mothers: his and mine.

Our mothers loved these little beauties, and we loved them.  Way too much.  They are really delicious, but most of the lemon flavor comes from the glaze, and I would suggest trying this with a lemon cake mix instead of a yellow if you can find one.  That would really intensify the lemon flavor.  They are wonderful as is, but can you get enough lemon flavor in the summer?  I think not.

Lemon Blossoms

Printable recipe
Printable recipe with picture

1 (18.5 oz) box yellow or lemon cake mix
1 (3.5 oz) box instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners sugar, sifted
1/3 cup fresh lemon juice
Lemon zest from 1 lemon
3 tablespoons vegetable oil
3 tablespoons water

Preheat oven to 350 degrees. Spray miniature muffin tins thoroughly with cooking spray.

Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Batter will be quite thick. Using a cookie scoop, divide the batter between the muffin wells, filling each halfway. Bake for 12 minutes.

While the blossoms are baking, make the glaze. In a mixing bowl, whisk together the sugar, lemon juice, zest, oil, and 3 tablespoons water. Whisk until smooth.

Remove the blossoms from the oven when they are done and turn out onto a tea towel. You might have to run a butter knife around the edges of the cupcake wells to loosen them before turning out. While they are still warm, dip the blossoms into the glaze, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. (I did this over the sink.) Let the glaze set, about 1 hour, before storing in airtight containers or covering with plastic wrap on a platter.

Makes 48 mini-cakes

Recipe source: Paula Deen, as seen on Minda’s Cooking

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